Cook wanted!
Booking
Online reservations for the same day please only until 5:00 p.m., then by phone at +49307842059 (Our system is set up so that there is always a contingent available for "spontaneous", try your luck! From 9:00 p.m. you can always! come without a reservation). For New Year's Eve there are only seats at the high tables!
Contact
Restaurant Renger-Patzsch
Owner: Oliver Schupp
Wartburgstr.54 (Google Maps)
10823 Berlin (Schöneberg),
Near U-Bhf Eisenacher Straße (timetable)
fon +49 30 7842059
info@renger-patzsch.com
openig-hours:
Mon-Sat from 6:00 p.m. to 11:00 p.m., closed on Sundays
Cards: EC, Visa, Mastercard
Food & Drinks
TODAY AT RENGER-PATZSCH | |
last updated on 4/17/24 | |
APERITIF RECOMMENDATION
Pomegranate fizz Gin, pomegranate syrup, Crémant 9.50 |
|
ASPARAGUS
Portion (1 pound raw & unpeeled) 1A Beelitz asparagus with new potatoes, brown butter or hollandaise sauce 21.50
We also offer: Cooked rosemary ham 11.50 Small zander fillet 14.50 Small breaded veal schnitzel 14.50
As tarte flambée: with asparagus, onions, ham and Emmental cheese 15.50 Plus a glass of ice-cold cider from Normandy 5,-
SPECIAL RECOMMENDATION Postdamer Stange 0.25l 4.- 0.5l 6.- Fresh, handcrafted, unfiltered organic full beer from local Templin Braumanufaktur |
|
OUR MENU 41.50 | |
VEGETARIAN 36.50 | |
Asparagus cream soup with chive sour cream (8.50)
** ** Poularde supreme on asparagus tagliatelle, with dried tomatoes, rocket and pine nuts (25.50) or Roasted green asparagus and carrots with capers, almonds and dill pesto, plus nut butter potatoes (20.50) ** Brie de Meaux, stuffed with walnut mascarpone cream, with port plum ice cream (9.50) or Iced biscuit roll with mint parfait and currants (9.50) |
|
WINE RECOMMENDATION | |
Rock Me Amadeus, Sauvignon blanc & Green Valtenilla, Hammel Winery, Palatinate | |
Glass (0.1l) 5.50 Glass (0.2l) 8.90 | |
Pinot Noir, Rock’n Roll, Matthias Gaul, Palatinate | |
Glass (0.1l) 5.50 Glass (0.2l) 8.90 | |
STARTERS | |
Colorful salad with raddish, red onions, roasted nuts and seeds | 10.50 |
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions | 14.50 |
Goat cheese mousse with caramelized pineapple and salad bouquet | 14.50 |
Seared scallop on beetroot and lentil salad | 17.50 |
Fried green and white asparagus, with soft panko breaded egg and Grapefruit hollondaise | 15.50 |
MAINS | |
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes | 20.50 |
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.) | 19.50 |
Braised beef rib with red wine jus, wild garlic puree and caramelized carrots | 25.50 |
Pink roasted lamb rump with merguez on bean cassoulet | 26.50 |
Fried salmon fillet on chickpea, pomegranate and baby spinach salad | 25.50 |
DESSERT | |
Fruit Sorbet | 6.50 |
Crème Brûlée: burnt vanilla cream | 8.50 |
French raw milk cheese variation | 11.- |
ALSATIAN TARTE FLAMBÉE | |
Tarte flambée à la maison: with bacon and onions | 11.50 |
Tarte flambée gratinée: with bacon, onions and Emmentaler | 12.50 |
Tarte flambée végétarienne: with leeks, walnuts and Bleu d'Auvergne | 14.50 |
Tarte aux aubergines: with aubergines, onions, rosemary, capers and feta cheese | 14.50 |
Tarte flambée paysanne: with apples, onions and black pudding | 13.50 |
Tarte aux chaampignons: with mushrooms, onions, and Emmentaler | 14.50 |
Tarte flambée aux pommes: with apples, cinnamon and sugar | 11.50 |
Tarte flambée au Calvados: with apples, calvados, cinnamon and sugar | 15.50 |
Tarte flambée à la choucroute: with Sauerkraut, onions and knackwurst | 14.50 |
Tarte flambée au saumaon: with salmon, spring onions and cocktail tomatoes | 16.50 |
Tarte flambée aux artichaux: with artichoke, onions, olives, capers und cherry tomatoes (vegan) | 15.50 |
We update our menu regularly. We are also happy to prepare dishes vegan or if you have food intolerances. If necessary, please contact our service team.
Download drinks menu as pdf (0,3 MB)
Albert Renger-Patzsch
Albert Renger-Patzsch (1897-1966) is recognized as a pioneer of German landscape photography. His pictures hang in great museums throughout the world including the MOMA in NY. Renger Patzsch was a friend of Oliver's grandfather Fritz Schupp, renowned architect of "Zeche Zollverein", a World Heritage site. He collected Renger Patzsch's works which Oliver has been fortunate to inherit. Their timeless and moving beauty symbolizes our no- nonsense and earthy cuisine. Wikipedia
Oliver Schupp, Owner
Small & big events
The Renger-Patzsch can also be booked exclusively for events such as weddings, company celebrations or other private celebrations (max. 90 people).
For smaller celebrations up to a maximum of 25 people, our separate room in the back of the restaurant is available
Larger groups - up to a maximum of 50 people - can celebrate in our newly created guest room!
Impressions
3d tour of the restaurant: